Gluten Free Chocolate Orange Christmas Pudding

Heat the oven to 190°C (170°, gas mark 5).

Butter a 1.2 litre pudding basin, then cut 3 strips of greaseproof paper about 5 cm wide and lay 1 across the bowl so that it goes over the edges of the bowl. Now repeat with the other 2 strips to form a star shape in the bowl, then butter the paper.

Arrange the orange slices in the bowl, 1 on the base and four around the sides.

Gently melt the chocolate and butter in a saucepan over some gently simmering water, then leave to cool.

Separate the eggs and beat the whites until stiff, then add ½ the sugar and whisk again until stiff. Then add the other ½ of the sugar to the egg yolks and beat until pale in colour.

Stir the chocolate into the egg yolk mixture and add the orange extract, baking powder, cocoa powder, ground almonds and fruit. Then gently fold in the egg whites.

Spoon the mixture into the prepared bowl. Then fold a length of foil and wrap around the top edge of the basin to form a ‘cuff’, this will protect the pudding as it rises.

Place on a baking tray and bake in the oven for 40-45 minutes or until a skewer comes out of the centre clean.

Once cooked cool slightly, then turn the pudding upside down onto a plate, remove the greaseproof paper and serve.